EP3556224B1 - Liver pate and method for manufacturing the same - Google Patents
Liver pate and method for manufacturing the same Download PDFInfo
- Publication number
- EP3556224B1 EP3556224B1 EP19169620.2A EP19169620A EP3556224B1 EP 3556224 B1 EP3556224 B1 EP 3556224B1 EP 19169620 A EP19169620 A EP 19169620A EP 3556224 B1 EP3556224 B1 EP 3556224B1
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- Prior art keywords
- liver
- process according
- fat
- animal
- tissue
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- 235000015250 liver sausages Nutrition 0.000 title claims description 35
- 238000000034 method Methods 0.000 title claims description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000003925 fat Substances 0.000 claims description 29
- 235000019197 fats Nutrition 0.000 claims description 29
- 241001465754 Metazoa Species 0.000 claims description 28
- 235000002639 sodium chloride Nutrition 0.000 claims description 25
- 235000015110 jellies Nutrition 0.000 claims description 23
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 210000001519 tissue Anatomy 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 17
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- 108010035532 Collagen Proteins 0.000 claims description 15
- 229920001436 collagen Polymers 0.000 claims description 15
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 10
- 239000000470 constituent Substances 0.000 claims description 9
- 235000019737 Animal fat Nutrition 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 244000144977 poultry Species 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 239000002562 thickening agent Substances 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 4
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- 239000003381 stabilizer Substances 0.000 claims description 4
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- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
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- 238000002844 melting Methods 0.000 claims description 3
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- 235000021317 phosphate Nutrition 0.000 claims description 3
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- 239000004615 ingredient Substances 0.000 claims description 2
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- 238000004090 dissolution Methods 0.000 claims 1
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- 108010010803 Gelatin Proteins 0.000 description 9
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000004097 EU approved flavor enhancer Substances 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
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- 239000003963 antioxidant agent Substances 0.000 description 2
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- 235000013580 sausages Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
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- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
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- 239000003513 alkali Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 229940072107 ascorbate Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
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- 235000013345 egg yolk Nutrition 0.000 description 1
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- 238000004945 emulsification Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
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- 230000008676 import Effects 0.000 description 1
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- 235000013622 meat product Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
Definitions
- the present invention relates to a process for the production of liver pate which is highly similar in taste and sensory to classic goose liver pate made from foie gras.
- the process and the liver pate produced with it have the advantage of not using or containing foie gras, so that only raw materials produced in accordance with animal welfare are used.
- the process or the liver pate produced therewith is characterized in that only animal constituents, salt, nitrite curing salt and spice are used, or the liver pate consists of them. Accordingly, no thickeners, no emulsifiers, no stabilizers, no vegetable fats and / or no flavor enhancers or flavorings are preferably added in the process, and the liver pate is free of these.
- the DE 20 2016 006 652 U1 describes a liver sausage formulation that contains 20% of a filler, which in turn consists of 30% of a 5% pea fiber suspension and 70% of a gelatin mass consisting of boiled pork rind with drinking water and sunflower oil.
- the CN101933605 A describes according to the English computer translation (downloaded from the European Patent Office) cooking, subsequent crushing and enzymatic proteolysis, then mixing with dissolved sugar and milk powder for fermentation with lactobacilli.
- the EP0249863 A2 describes the addition of collagen hydrolyzate, which is obtained from animal connective tissue by pressure, acid and alkali or by enzymes in liver sausage, which in addition to 15% pork liver, 55% pork belly grown, 20% pork scalded and 10% broth in addition to table salt, spice mixture and Contains 15 g / kg of steamed onions (Example I).
- the DE 10 2006 060 831 A1 also describes for the production of liver sausage the cooking of meat and fat with simultaneous grinding and mixing, then cooling and adding liver with subsequent emulsification of the mass.
- the CH 690 413 A5 describes as a substitute for goose liver pate a mixture of marinated duck liver with emulsifier and thickener, both of which can be eg egg yolk, and fat, eg butter, followed by cooking.
- the DE 24 53 729 A1 the production of a food from 60% whole, ie uncrushed poultry liver, 20% poultry fat and 20% eggs, milk, cognac and other ingredients.
- the object of the invention is to provide a method by which liver pate can be produced without the use of foie gras or only from raw materials produced in accordance with animal welfare.
- liver pate can be produced exclusively from animal raw materials which are produced in accordance with animal welfare, in particular without force-feeding the animals, and which is of high quality in taste and consistency and preferably in taste and structure of goose liver pate made from foie gras.
- the animal adipose tissue can be any adipose tissue, e.g. Subcutaneous fat and / or flomen, and can come from any animal suitable for consumption, e.g. from pork, less preferably from beef, preferably from poultry, e.g. Turkey, chicken and / or guinea fowl, preferred duck and / or goose.
- the melting of the fat can e.g. by heating the adipose tissue to approx. 50 ° C.
- the fat is heated to a temperature at which the protein contained therein denatures, e.g. at 50 ° C for at least 30 min, or e.g. for at least 1h, e.g. up to 2h or up to 1.5h.
- the undissolved constituents can be separated off by sieving and preferably also removes denatured protein.
- Animal tissue containing collagen is e.g. Skin, tendons, bones, cartilage and / or feet.
- an aqueous gelatin is prepared, which contains dissolved gelatin, and which is then separated off by water by a maximum of one half (50%), e.g. is concentrated to a fifth (20%) of the weight of the animal collagen-containing tissue used.
- the separation of water takes place e.g. by evaporating water, optionally under vacuum, or using a membrane separation process.
- the collagen-containing animal tissue can come from any animal suitable for consumption, e.g. from pork or beef, preferably from poultry, e.g. Turkey, chicken and / or guinea fowl, preferred duck and / or goose.
- the liver can come from any animal suitable for consumption, for example from pork or beef, preferably from poultry, for example turkey, chicken and / or guinea fowl, preferred duck and / or Goose. Before crushing, the liver is preferably soaked in running cold water for at least 2 h. The liver is preferably passed through a sieve with openings of at most 1 mm, for example of at most 0.5 mm, in order to remove, for example, bile ducts as solid components. The passed liver can optionally be further shredded, for example by cutting or similar cutting processes.
- All animal components preferably originate from duck and / or goose.
- the nitrite curing salt is preferably added to the liver before or after passing through and the liver is then left to redden, e.g. by storing at a maximum of 5 ° C, e.g. at 2 ° C, for at least 12h, e.g. for up to 24h.
- the concentrated aqueous jelly is first homogenized with the liquid fat until homogeneous, in particular up to an increase in viscosity, e.g. to 30,000 mPa ⁇ s, measured with a rotary viscometer at the temperature of the mixture, and this mixture is then mixed with the raw passed liver.
- the concentrated jelly is more preferably placed in a mixing container and the liquid fat is gradually added with stirring.
- the raw, passed liver can first be mixed with the liquid fat until homogeneous and then the concentrated aqueous jelly can be added.
- the liquid fat and the concentrated aqueous jelly can be tempered to the same temperature before mixing, e.g. to at least 30 ° C, e.g. up to 100 ° C.
- Spices and optional table salt in addition to the nitrite curing salt can be added in every step, e.g. when mixing the liquid fat, the concentrated aqueous jelly and / or the raw passed liver.
- the homogenization can be a mixing, which is preferably carried out until a homogeneous mass is produced.
- the mixing can take place with a mixer, for example a mixer, which can be a high-speed mixer, or with a homogenizer, which is, for example, a rotor-stator homogenizer, cutter or a colloid mill.
- Cooking can take place at 70 to 120 ° C, e.g. until a core temperature of at least 58 ° C is reached, e.g. up to 120 ° C, e.g. for at least 10 min.
- the invention will now be described in more detail with reference to the figure and using an example.
- the figure shows schematically the process in which the animal fat tissue (fat) is crushed and melted and sieved to remove solid components.
- the liquid fat is heated to at least 30 ° C before mixing.
- aqueous gelatin As animal tissue containing collagen, bones, feet, skin, tendons or a mixture of at least two of these (bones / feet / skin / tendons) are boiled in water until the structure dissolves, and solid constituents are separated from them in order to obtain an aqueous gelatin, which then to a concentrated gelatin that is water-soluble or aqueous, up to a maximum of 50% by weight, for example is concentrated on 10 wt .-% of the mass of collagen-containing animal tissue used.
- the gelatin obtained contains dissolved gelatin (referred to in the figure as gelatin / gelatin). Concentration can e.g. by evaporating water, optionally under vacuum.
- the concentrated jelly can be tempered to at least 30 ° C before mixing.
- the liver is first soaked in running cold water, e.g. at 2 to 8 ° C, watered to remove bile, meat juices and similar liquids, then passed through sieving and crushing, separating solid components, e.g. by passing through a perforated plate with openings of 0.5 mm in diameter.
- nitrite curing salt (referred to as salt in the figure), optionally additionally table salt, is added to the raw liver which has passed and the raw liver which is passed through is left to redden.
- the liquid fat, the concentrated jelly, each preferably temperature-controlled separately, is mixed with the passed liver, preferably reddened, with spices, preferably mixed until homogeneous (homogenization / mixing).
- the invention further relates to the liver pate which can be produced by the method and which is characterized in that it consists exclusively of raw materials produced in accordance with animal welfare, no thickeners, no emulsifiers, no stabilizers, no vegetable fats, no phosphates, and no flavor enhancers and no synthetic flavorings.
- the liver pate according to the invention consists of 15-25% by weight concentrated aqueous jelly, 30-50 wt .-% fat, 10-40 wt .-% raw passed liver, nitrite curing salt and / or table salt and spices and is a homogeneous mass, preferably cooked afterwards.
- aqueous jelly As spices, port wine, for example 0.1 to 2% by weight, sugar, for example 2 to 4% by weight, pepper, for example 10 to 20 g / kg, optional antioxidants, for example Na ascorbate, for example Contain 1 to 2 g / kg, calculated in relation to the total mass of aqueous jelly, fat and raw passed liver.
- the liver pate obtainable with the process consists of 15-25% by weight of concentrated aqueous jelly, 30-50% by weight of fat, 10-40% by weight of raw, passed liver, which come exclusively from raw materials produced in accordance with animal welfare, nitrite curing salt and / or table salt and spices and is a homogeneous mass.
- the invention relates to a process for the production of liver pate from raw materials produced exclusively in accordance with animal welfare.
- 20% by weight of concentrated jelly of the desired total mass of the liver pate was placed in a stirred container and 50% by weight of fat was gradually homogenized by slowly running in for about 20 minutes with stirring.
- This mixture was heated to about 50 ° C. and optionally homogenized, for example by means of a rotor-stator homogenizer, cutter or a colloid mill.
- 1% by weight of nitrite curing salt, 0.1 to 2% by weight of port wine, 2 to 4% by weight of sugar, 20 g / kg of pepper, 1 to 2 g / kg of sodium ascorbate as an antioxidant were added to this mixture as spices the total mass concentrated jelly, passed liver and fat, added and mixed in by stirring.
- liver pate mass produced in this way was filled into containers of 100 g each under vacuum, closed and cooked at 80 ° C. for 60 min. The procedure was repeated with the necks, adipose tissue and liver of geese raised without force-feeding.
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Description
Die vorliegende Erfindung betrifft ein Verfahren zur Herstellung von Leberpastete, die geschmacklich und sensorisch mit klassischer, aus Gänsestopfleber hergestellter Gänseleberpastete hochgradig ähnlich ist. Das Verfahren und die damit hergestellte Leberpastete haben den Vorteil, keine Stopfleber einzusetzen bzw. zu enthalten, so dass nur tierschutzgerecht erzeugte Rohstoffe eingesetzt werden.The present invention relates to a process for the production of liver pate which is highly similar in taste and sensory to classic goose liver pate made from foie gras. The process and the liver pate produced with it have the advantage of not using or containing foie gras, so that only raw materials produced in accordance with animal welfare are used.
In einer bevorzugten Ausführungsform zeichnet sich das Verfahren bzw. die damit hergestellte Leberpastete dadurch aus, dass nur tierische Bestandteile, Salz, Nitritpökelsalz und Gewürz eingesetzt werden, bzw. die Leberpastete daraus besteht. Entsprechend werden im Verfahren bevorzugt keine Verdickungsmittel, keine Emulgatoren, keine Stabilisatoren, keine pflanzlichen Fette und/oder keine Geschmacksverstärker oder Aromastoffe zugegeben, und die Leberpastete ist frei von diesen.In a preferred embodiment, the process or the liver pate produced therewith is characterized in that only animal constituents, salt, nitrite curing salt and spice are used, or the liver pate consists of them. Accordingly, no thickeners, no emulsifiers, no stabilizers, no vegetable fats and / or no flavor enhancers or flavorings are preferably added in the process, and the liver pate is free of these.
Die
Die
Die
Die
H. Jakob "Leberwurst", Erklärungen zur Herstellung; C1a Wurstherstellung-Kochwurst, Bundesministerium für Verbraucherschutz, Ernährung und Landwirtschaft 2005 beschreibt die Herstellung von Leberwurst aus frischer, gekutterter Leberwurst, der Salz langsam untergekuttert wird, wobei das Leberwurstmaterial ohne Leber heiß gekuttert wird und anschließend bei 40-50°C die mit Salz vorgekutterte Leber zugegeben wird, mit anschließendem Füllen und Erwärmen auf 68°C Kerntemperatur.H. Jakob "Leberwurst", explanations for the production; C1a sausage production-cooked sausage, Federal Ministry of Consumer Protection, Food and Agriculture 2005 describes the production of liver sausage from fresh, cut liver sausage, the salt is slowly cut under, whereby the liver sausage material is cut hot without the liver and then the pre-cut with salt at 40-50 ° C Liver is added, followed by filling and warming to 68 ° C core temperature.
Die
Die
Die
Es ist bekannt, Gänseleberpastete und/oder Entenleberpastete aus sogenannter Stopfleber von Gänsen oder Enten herzustellen, die sich durch einen extrem hohen Fettgehalt auszeichnet. Das Mästen von Gänsen durch Stopfen ist zumindest in Deutschland aus Gründen des Tierschutzes verboten. In Deutschland ist die Produktion von Gänsestopfleber nach § 3 Nr. 9 des TierSchG (Fassung von 2006) verboten, der Import jedoch noch geduldet.It is known to produce goose liver pate and / or duck liver pate from so-called foie gras of geese or ducks, which is characterized by an extremely high fat content. Fattening geese by stuffing is prohibited, at least in Germany, for animal welfare reasons. In Germany, the production of foie gras is prohibited according to Section 3 No. 9 of the Animal Protection Act (version from 2006), but the import is still tolerated.
Der Erfindung stellt sich die Aufgabe, ein Verfahren anzugeben, mit dem Leberpastete ohne Einsatz von Stopfleber, bzw. nur aus tierschutzgerecht erzeugten Rohstoffen, hergestellt werden kann.The object of the invention is to provide a method by which liver pate can be produced without the use of foie gras or only from raw materials produced in accordance with animal welfare.
Die Erfindung löst die Aufgabe mit den Merkmalen der Ansprüche und stellt insbesondere ein Verfahren bereit, mit dem ausschließlich aus tierischen Rohstoffen, die tierschutzgerecht, insbesondere ohne Zwangsernährung der Tiere erzeugt sind, Leberpastete herstellbar ist, die in Geschmack und Konsistenz hochwertig ist und bevorzugt in Geschmack und Struktur aus Gänsestopfleber hergestellter Gänseleberpastete ähnlich ist.The invention solves the problem with the features of the claims and in particular provides a method with which liver pate can be produced exclusively from animal raw materials which are produced in accordance with animal welfare, in particular without force-feeding the animals, and which is of high quality in taste and consistency and preferably in taste and structure of goose liver pate made from foie gras.
Das Verfahren zur Herstellung von Leberpastete umfasst die Schritte
- a) Auskochen von kollagenhaltigem tierischen Gewebe in Wasser bis zum Auflösen der Struktur, Abtrennen fester Bestandteile zur Herstellung wässriger Gallerte und Konzentrieren der wässrigen Gallerte durch Abtrennen von Wasser bis zumindest zum Konzentrieren auf maximal ein Halb, z.B. auf maximal 40%, maximal 30%, maximal 20% oder maximal 10% des Gewichts des eingesetzten kollagenhaltigen Gewebes zur Herstellung konzentrierter wasserlöslicher Gallerte,
- b) Zerkleinern von tierischem Fettgewebe, Aufschmelzen des Fetts und Abtrennen ungelöster Bestandteile zur Herstellung flüssigen Fetts,
- c) Wässern tierischer roher Leber in kaltem Wasser, Passieren durch ein Sieb zum Abtrennen fester Bestandteile, optional zusätzliches Zerkleinern der passierten Bestandteile, zur Herstellung roher passierter Leber,
- d) Homogenisieren von
15-25 Gew.-% konzentrierter wässriger Gallerte,
30-50 Gew.-% flüssigen Fetts,
10-40 Gew.-% roher passierter Leber,
Nitritpökelsalz und/oder Speisesalz und Gewürzen
zur Herstellung einer Leberpastetenmasse,
Abfüllen der Leberpastetenmasse, z.B. in geschlossene Behälter, bevorzugt mit Vakuum, und Garen,
oder besteht daraus.
- a) boiling out collagen-containing animal tissue in water until the structure dissolves, separating solid constituents to produce aqueous jellies and concentrating the aqueous jellies by separating water until at least concentrating to a maximum of one half, for example to a maximum of 40% and a maximum of 30%, a maximum of 20% or a maximum of 10% of the weight of the collagen-containing tissue used to produce concentrated water-soluble jellies,
- b) comminuting animal fat tissue, melting the fat and separating undissolved constituents to produce liquid fat,
- c) watering raw animal liver in cold water, passing through a sieve to separate solid components, optionally additional crushing of the passed components, to produce raw passed liver,
- d) homogenizing
15-25% by weight of concentrated aqueous jelly,
30-50% by weight of liquid fat,
10-40% by weight of raw, passed liver,
Nitrite curing salt and / or table salt and spices
for the production of a liver pate mass,
Filling the liver pate mass, for example into closed containers, preferably with vacuum, and cooking,
or consists of it.
Das tierische Fettgewebe kann jedwedes Fettgewebe sein, z.B. Unterhautfett und/oder Flomen, und kann aus jedem zum Verzehr geeigneten Tier stammen, z.B. aus Schwein, weniger bevorzugt aus Rind, bevorzugt aus Geflügel, z.B. Pute, Huhn und/oder Perlhuhn, bevorzugter Ente und/oder Gans. Das Aufschmelzen des Fetts kann z.B. durch Erwärmen des Fettgewebes auf ca. 50°C erfolgen. Bevorzugt wird das Fett auf eine Temperatur erwärmt, bei der darin enthaltenes Protein denaturiert, z.B. auf 50°C für zumindest 30 min, oder z.B. für zumindest 1h, z.B. bis 2h oder bis 1,5h. Das Abtrennen ungelöster Bestandteile kann durch Sieben erfolgen und trennt bevorzugt auch denaturiertes Protein ab.The animal adipose tissue can be any adipose tissue, e.g. Subcutaneous fat and / or flomen, and can come from any animal suitable for consumption, e.g. from pork, less preferably from beef, preferably from poultry, e.g. Turkey, chicken and / or guinea fowl, preferred duck and / or goose. The melting of the fat can e.g. by heating the adipose tissue to approx. 50 ° C. Preferably the fat is heated to a temperature at which the protein contained therein denatures, e.g. at 50 ° C for at least 30 min, or e.g. for at least 1h, e.g. up to 2h or up to 1.5h. The undissolved constituents can be separated off by sieving and preferably also removes denatured protein.
Kollagenhaltiges tierisches Gewebe ist z.B. Haut, Sehnen, Knochen, Knorpel und/oder Füße. Durch das Auskochen in Wasser, z.B. bei 80 bis 100°C, wird eine wässrige Gallerte hergestellt, die gelöste Gelatine enthält, und die anschließend durch Abrennen von Wasser auf maximal ein Halb (50%), z.B. bis auf ein Fünftel (20%) des Gewichts des eingesetzten tierischen kollagenhaltigen Gewebes konzentriert wird. Das Abtrennen von Wasser erfolgt z.B. durch Abdampfen von Wasser, optional unter Vakuum, oder mittels Membrantrennverfahren. Das kollagenhaltige tierische Gewebe kann aus jedem zum Verzehr geeigneten Tier stammen, z.B. aus Schwein oder Rind, bevorzugt aus Geflügel, z.B. Pute, Huhn und/oder Perlhuhn, bevorzugter Ente und/oder Gans.Animal tissue containing collagen is e.g. Skin, tendons, bones, cartilage and / or feet. By boiling in water, e.g. at 80 to 100 ° C, an aqueous gelatin is prepared, which contains dissolved gelatin, and which is then separated off by water by a maximum of one half (50%), e.g. is concentrated to a fifth (20%) of the weight of the animal collagen-containing tissue used. The separation of water takes place e.g. by evaporating water, optionally under vacuum, or using a membrane separation process. The collagen-containing animal tissue can come from any animal suitable for consumption, e.g. from pork or beef, preferably from poultry, e.g. Turkey, chicken and / or guinea fowl, preferred duck and / or goose.
Die Leber kann aus jedem zum Verzehr geeigneten Tier stammen, z.B. aus Schwein oder Rind, bevorzugt aus Geflügel, z.B. Pute, Huhn und/oder Perlhuhn, bevorzugter Ente und/oder Gans. Vor dem Zerkleinern wird die Leber bevorzugt für mindestens 2 h in fließendem kalten Wasser gewässert. Das Passieren der Leber erfolgt bevorzugt durch ein Sieb mit Öffnungen von maximal 1 mm, z.B. von maximal 0,5 mm, um z.B. Gallengänge als feste Bestandteile zu entfernen. Optional kann die passierte Leber weiter zerkleinert werden, z.B. durch Kuttern oder ähnliche schneidende Verfahren.The liver can come from any animal suitable for consumption, for example from pork or beef, preferably from poultry, for example turkey, chicken and / or guinea fowl, preferred duck and / or Goose. Before crushing, the liver is preferably soaked in running cold water for at least 2 h. The liver is preferably passed through a sieve with openings of at most 1 mm, for example of at most 0.5 mm, in order to remove, for example, bile ducts as solid components. The passed liver can optionally be further shredded, for example by cutting or similar cutting processes.
Bevorzugt stammen alle tierischen Bestandteile aus Ente und/oder aus Gans.All animal components preferably originate from duck and / or goose.
Das Nitritpökelsalz wird der Leber bevorzugt vor oder nach dem Passieren zugesetzt und die Leber wird anschließend umröten gelassen, z.B. durch Lagern bei maximal 5°C, z.B. bei 2°C, für mindestens 12h, z.B. für bis zu 24h.The nitrite curing salt is preferably added to the liver before or after passing through and the liver is then left to redden, e.g. by storing at a maximum of 5 ° C, e.g. at 2 ° C, for at least 12h, e.g. for up to 24h.
Bevorzugt wird zunächst die konzentrierte wässrige Gallerte mit dem flüssigen Fett bis zur Homogenität homogenisiert, insbesondere bis zu einer Viskositätserhöhung, z.B. bis 30.000 mPa·s, gemessen mit einem Rotationsviskosimeter bei der Temperatur der Mischung, und diese Mischung wird anschließend mit der rohen passierten Leber gemischt. Dabei wird weiter bevorzugt die konzentrierte Gallerte in einem Mischbehälter vorgelegt und unter Rühren das flüssige Fett nach und nach zugegeben. Alternativ kann die rohe passierte Leber zunächst mit dem flüssigen Fett bis zur Homogenität gemischt werden und anschließend die konzentrierte wässrige Gallerte zugemischt werden.Preferably, the concentrated aqueous jelly is first homogenized with the liquid fat until homogeneous, in particular up to an increase in viscosity, e.g. to 30,000 mPa · s, measured with a rotary viscometer at the temperature of the mixture, and this mixture is then mixed with the raw passed liver. The concentrated jelly is more preferably placed in a mixing container and the liquid fat is gradually added with stirring. Alternatively, the raw, passed liver can first be mixed with the liquid fat until homogeneous and then the concentrated aqueous jelly can be added.
Optional können das flüssige Fett und die konzentrierte wässrige Gallerte vor dem Mischen auf dieselbe Temperatur temperiert werden, z.B. auf zumindest 30°C, z.B. auf bis zu 100°C.Optionally, the liquid fat and the concentrated aqueous jelly can be tempered to the same temperature before mixing, e.g. to at least 30 ° C, e.g. up to 100 ° C.
Gewürze und optional Speisesalz zusätzlich zum Nitritpökelsalz können in jedem Schritt zugemischt werden, z.B. beim Mischen des flüssigen Fetts, der konzentrierten wässrigen Gallerte und/oder der rohen passierten Leber zugegeben werden.Spices and optional table salt in addition to the nitrite curing salt can be added in every step, e.g. when mixing the liquid fat, the concentrated aqueous jelly and / or the raw passed liver.
In Schritt d) kann das Homogenisieren ein Mischen sein, das bevorzugt bis zur Herstellung einer homogenen Masse durchgeführt wird. Das Mischen kann mit einem Mischer, z.B. einem Mischer, der ein hochtouriger Mischer sein kann, bzw. mit einem Homogenisator erfolgen, der z.B. ein Rotor-Stator-Homogenisator, Kutter oder eine Kolloidmühle ist.In step d) the homogenization can be a mixing, which is preferably carried out until a homogeneous mass is produced. The mixing can take place with a mixer, for example a mixer, which can be a high-speed mixer, or with a homogenizer, which is, for example, a rotor-stator homogenizer, cutter or a colloid mill.
Das Garen kann bei 70 bis 120°C erfolgen, z.B. bis zum Erreichen einer Kerntemperatur von zumindest 58°C, z.B. bis 120°C, z.B. für zumindest 10 min.Cooking can take place at 70 to 120 ° C, e.g. until a core temperature of at least 58 ° C is reached, e.g. up to 120 ° C, e.g. for at least 10 min.
Die Erfindung wird nun genauer mit Bezug auf die Figur und anhand eines Beispiels beschrieben. Die Figur zeigt schematisch das Verfahren, bei dem das tierische Fettgewebe (Fett) zerkleinert und aufgeschmolzen wird und zur Entfernung fester Bestandteile gesiebt wird. Wie bevorzugt, wird das flüssige Fett vor dem Mischen auf zumindest 30°C erwärmt.The invention will now be described in more detail with reference to the figure and using an example. The figure shows schematically the process in which the animal fat tissue (fat) is crushed and melted and sieved to remove solid components. As preferred, the liquid fat is heated to at least 30 ° C before mixing.
Als kollagenhaltiges tierisches Gewebe werden Knochen, Füße, Haut, Sehnen oder eine Mischung aus zumindest zweien dieser (Knochen/Füße/Haut/Sehnen) bis zur Strukturauflösung in Wasser gekocht und davon werden feste Bestandteile abgetrennt, um eine wässrige Gallerte zu erhalten, die anschließend zu einer konzentrierten Gallerte, die wasserlöslich bzw. wässrig ist, bis auf maximal 50 Gew.-%, z.B. auf 10 Gew.-% der Masse eingesetzten kollagenhaltigen tierischen Gewebes konzentriert wird. Die erhaltene Gallerte enthält gelöste Gelatine (in der Figur als Gallert/Gelatine bezeichnet). Das Konzentrieren kann z.B. durch Abdampfen von Wasser, optional unter Vakuum, erfolgen. Wie bevorzugt, kann die konzentrierte Gallerte vor dem Mischen auf zumindest 30°C temperiert werden.As animal tissue containing collagen, bones, feet, skin, tendons or a mixture of at least two of these (bones / feet / skin / tendons) are boiled in water until the structure dissolves, and solid constituents are separated from them in order to obtain an aqueous gelatin, which then to a concentrated gelatin that is water-soluble or aqueous, up to a maximum of 50% by weight, for example is concentrated on 10 wt .-% of the mass of collagen-containing animal tissue used. The gelatin obtained contains dissolved gelatin (referred to in the figure as gelatin / gelatin). Concentration can e.g. by evaporating water, optionally under vacuum. As preferred, the concentrated jelly can be tempered to at least 30 ° C before mixing.
Die Leber wird zunächst in fließendem kalten Wasser, z.B. bei 2 bis 8°C, gewässert, um Gallenflüssigkeit, Fleischsaft und ähnliche Flüssigkeiten zu entfernen, anschließend durch Sieben passiert und zerkleinert, wobei feste Bestandteile abgetrennt werden, z.B. durch Passieren durch ein Lochblech mit Öffnungen von 0,5 mm Durchmesser. Wie bevorzugt wird der passierten rohen Leber Nitritpökelsalz (in der Figur als Salz bezeichnet), optional zusätzlich Speisesalz, zugemischt und die passierte rohe Leber wird umröten gelassen.The liver is first soaked in running cold water, e.g. at 2 to 8 ° C, watered to remove bile, meat juices and similar liquids, then passed through sieving and crushing, separating solid components, e.g. by passing through a perforated plate with openings of 0.5 mm in diameter. As preferred, nitrite curing salt (referred to as salt in the figure), optionally additionally table salt, is added to the raw liver which has passed and the raw liver which is passed through is left to redden.
Das flüssige Fett, die konzentrierte Gallerte, jeweils bevorzugt separat temperiert, werden mit der passierten Leber, bevorzugt umgerötet, mit Gewürzen gemischt, bevorzugt bis zur Homogenität gemischt (Homogenisieren/Mischen).The liquid fat, the concentrated jelly, each preferably temperature-controlled separately, is mixed with the passed liver, preferably reddened, with spices, preferably mixed until homogeneous (homogenization / mixing).
Weiter betrifft die Erfindung die mit dem Verfahren herstellbare Leberpastete, die sich dadurch auszeichnet, dass sie ausschließlich aus tierschutzgerecht erzeugten Rohstoffen besteht, keine Verdickungsmittel, keine Emulgatoren, keine Stabilisatoren, keine pflanzlichen Fette, keine Phosphate, und keine Geschmacksverstärker und keine synthetischen Aromastoffe enthält. Die erfindungsgemäße Leberpastete besteht aus 15-25 Gew.-% konzentrierter wässriger Gallerte, 30-50 Gew.-% Fett, 10-40 Gew.-% roher passierter Leber, Nitritpökelsalz und/oder Speisesalz und Gewürzen und ist eine homogene Masse, bevorzugt anschließend gegart. Als Gewürze können Portwein, z.B. zu 0,1 bis 2 Gew.-%, Zucker, z.B. zu 2 bis 4 Gew.-%, Pfeffer, z.B. zu 10 bis 20 g/kg, optional Antioxidationsmittel, z.B. Na-Ascorbat, z.B. zu 1 bis 2 g/kg enthalten sein, jeweils in Bezug auf die Gesamtmasse aus wässriger Gallerte, Fett und roher passierter Leber berechnet. Die mit dem Verfahren erhältliche Leberpastete besteht aus 15-25 Gew.-% konzentrierter wässriger Gallerte, 30-50 Gew.-% Fett, 10-40 Gew.-% roher passierter Leber, die ausschließlich aus tierschutzgerecht erzeugten Rohstoffen stammen, Nitritpökelsalz und/oder Speisesalz und Gewürzen und ist eine homogene Masse.The invention further relates to the liver pate which can be produced by the method and which is characterized in that it consists exclusively of raw materials produced in accordance with animal welfare, no thickeners, no emulsifiers, no stabilizers, no vegetable fats, no phosphates, and no flavor enhancers and no synthetic flavorings. The liver pate according to the invention consists of 15-25% by weight concentrated aqueous jelly, 30-50 wt .-% fat, 10-40 wt .-% raw passed liver, nitrite curing salt and / or table salt and spices and is a homogeneous mass, preferably cooked afterwards. As spices, port wine, for example 0.1 to 2% by weight, sugar, for example 2 to 4% by weight, pepper, for example 10 to 20 g / kg, optional antioxidants, for example Na ascorbate, for example Contain 1 to 2 g / kg, calculated in relation to the total mass of aqueous jelly, fat and raw passed liver. The liver pate obtainable with the process consists of 15-25% by weight of concentrated aqueous jelly, 30-50% by weight of fat, 10-40% by weight of raw, passed liver, which come exclusively from raw materials produced in accordance with animal welfare, nitrite curing salt and / or table salt and spices and is a homogeneous mass.
Generell betrifft die Erfindung ein Verfahren zur Herstellung von Leberpastete aus ausschließlich tierschutzgerecht erzeugten Rohstoffen.In general, the invention relates to a process for the production of liver pate from raw materials produced exclusively in accordance with animal welfare.
Als kollagenhaltiges Gewebe wurden 10 kg Hälse von frisch geschlachteten Enten für ca. 12h in Wasser ausgekocht, so dass sich deren Struktur auflöste. Die wässrige Phase wurde durch Sieben abgetrennt und auf 5 kg, entsprechend ein Halb der Einwaage, eingekocht. Fett wird entfernt.
Als tierisches Fettgewebe wurden 12,5 kg Entenflomen zerkleinert, bis zur Verflüssigung erwärmt und durch ein Sieb mit 0,5mm Maschen gesiebt, um Feststoffe zu entfernen.As a collagen-containing tissue, 10 kg necks of freshly slaughtered ducks were boiled in water for approx. 12 hours, so that their structure dissolved. The aqueous phase was separated by sieving and boiled down to 5 kg, corresponding to one half of the weight. Fat is removed.
As animal fat tissue, 12.5 kg of duck floms were crushed, warmed to liquefaction and sieved through a sieve with 0.5 mm mesh to remove solids.
7,5 kg Entenleber wurden ca. 2h in fließendem Leitungswasser, ca. 2°C, gewässert. Mittels einer Passiermaschine mit Maschen von 0,5mm wurden feste Bestandteile, z.B. Gallengänge, entfernt. Die Rohstoffe stammten von Enten, die ohne Zwangsernährung aufgezogen waren.7.5 kg of duck liver were soaked in running tap water at approx. 2 ° C for approx. 2 hours. Solid components, e.g. Bile ducts, removed. The raw materials came from ducks that were raised without force-feeding.
Von der angestrebten Gesamtmasse der Leberpastete wurden 20 Gew.-% konzentrierte Gallerte in einem Rührbehälter vorgelegt und 50 Gew.-% Fett nach und nach durch langsames Einlaufenlassen über ca. 20 min unter Rühren homogenisiert. Diese Mischung wurde auf ca. 50 °C temperiert und optional homogenisiert, z.B. durch einen Rotor-Stator Homogenisator, Kutter oder durch eine Kolloidmühle. Dieser Mischung wurden als Gewürze 1 Gew.- % Nitritpökelsalz, 0,1 bis 2 Gew.-% Portwein, 2 bis 4 Gew.-% Zucker, 20 g/kg Pfeffer, 1 bis 2 g/kg Natriumascorbat als Antioxidationsmittel, jeweils auf die Gesamtmasse aus konzentrierter Gallerte, passierter Leber und Fett bezogen, hinzugegeben und durch Rühren eingemischt.20% by weight of concentrated jelly of the desired total mass of the liver pate was placed in a stirred container and 50% by weight of fat was gradually homogenized by slowly running in for about 20 minutes with stirring. This mixture was heated to about 50 ° C. and optionally homogenized, for example by means of a rotor-stator homogenizer, cutter or a colloid mill. 1% by weight of nitrite curing salt, 0.1 to 2% by weight of port wine, 2 to 4% by weight of sugar, 20 g / kg of pepper, 1 to 2 g / kg of sodium ascorbate as an antioxidant were added to this mixture as spices the total mass concentrated jelly, passed liver and fat, added and mixed in by stirring.
Passierte Leber wurde zu 30 Gew.-% an der angestrebten Gesamtmasse in einem Rührbehälter vorgelegt und unter Rühren wurde die Mischung aus konzentrierter Gallerte, Fett, Gewürzen und Nitritpökelsalz nach und nach über ca. 5 min zugegeben und weiter bis zur Homogenität gemischt. Die so hergestellte Leberpastetenmasse wurde unter Vakuum zu je 100 g in Behälter gefüllt, verschlossen und bei 80 °C für 60 min gegart. Das Verfahren wurde mit Hälsen, Fettgewebe und Leber von Gänsen, die ohne Zwangsernährung aufgezogen waren, wiederholt.Passed liver 30% by weight of the desired total mass was placed in a stirred container and, while stirring, the mixture of concentrated jelly, fat, spices and nitrite curing salt was gradually added over about 5 minutes and further mixed until homogeneous. The liver pate mass produced in this way was filled into containers of 100 g each under vacuum, closed and cooked at 80 ° C. for 60 min. The procedure was repeated with the necks, adipose tissue and liver of geese raised without force-feeding.
Die sensorische Prüfung ergab, dass von ungeschulten Testpersonen keine Unterschiede zu Leberpastete, die aus Stopfleber von Enten oder Gänsen hergestellt wurde, gefunden werden konnten.The sensory test showed that untrained test persons could not find any differences to liver pate made from foie gras from ducks or geese.
Claims (16)
- Process for the production of liver pate, wherein no foie gras is used, with the steps ofa) boiling collagen-containing animal tissue in water until dissolution the structure, separating solid constituents to produce aqueous jelly and concentrating the aqueous jelly by separating water to a maximum of 50 wt.-% of the weight of the collagen-containing tissue used to produce concentrated jelly,b) mincing animal fat tissue, melting the fat and separating undissolved constituents to produce liquid fat,c) soaking raw animal liver in cold water, mincing and straining through a sieve to separate solid ingredients for the preparation of raw strained liver,d) mixing offor producing a liver pate mass,
15-25 wt.-% concentrated jelly,
30-50 wt.-% liquid fat,
10-40 wt.-% raw strained liver,
nitrite curing salt and/or table salt and spices
filling of the liver pate mass and cooking. - Process according to claim 1, characterized in that the collagen-containing animal tissue is skin, tendons, bones, cartilage and/or feet.
- Process according to one of the preceding claims, characterized in that nitrite curing salt is added to the strained liver.
- Process according to one of the preceding claims, characterized in that the mincing and straining of the liver takes place through a sieve with openings of at maximum 1 mm.
- Process according to one of the preceding claims, characterized in that the strained liver after the addition of nitrite curing salt is left to redden at maximally 5 °C for at least 12 h.
- Process according to one of the preceding claims, characterized in that the liver is soaked in running cold water for at least 2 hours before the mincing.
- Process according to one of the preceding claims, characterized in that the melted animal fat is sifted through a sieve with a maximum 1 mm mesh size to separate undissolved constituents.
- Process according to one of the preceding claims, characterized in that the melted animal fat is heated to a temperature at which the contained protein is denatured, and denatured protein is separated off with the undissolved constituents.
- Process according to one of the preceding claims, characterized in that the animal liver is poultry liver.
- Process according to one of the preceding claims, characterized in that firstly the concentrated jelly is homogenized with the liquid fat and this mixture is subsequently mixed with the raw strained liver.
- Process according to one of the preceding claims, characterized in that the animal fat tissue is subcutaneous fat, flare fat or a mixture of these.
- Process according to one of the preceding claims, characterized in that the animal fat tissue, the collagen-containing tissue and the liver originate exclusively from poultry.
- Process according to one of the preceding claims, characterized in that the cooking takes place until a core temperature of at least 58 °C is reached for at least 10 min.
- Process according to one of the preceding claims, characterized in that no thickeners, no emulsifiers, no stabilizers, no vegetable fats and/or no flavour enhancers or flavourings or phosphates are added.
- Liver pate not containing foie gras and obtainable by a process according to one of the preceding claims, consisting of 15-25 wt.-% concentrated aqueous jelly, 30-50 wt.-% fat, 10-40 wt.-% raw strained liver, nitrite curing salt and/or table salt and spices, containing no thickeners, no emulsifiers, no stabilizers, no vegetable fats, no phosphates and no flavour enhancers an no flavourings, and is a homogeneous mass.
- Liver pate according to claim 15, characterized in that the homogeneous mass is cooked.
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US3743514A (en) * | 1972-09-14 | 1973-07-03 | Mayer & Co Inc O | Hydrolysate of collagen as a sausage ingredient |
FR2252059A2 (en) * | 1973-11-23 | 1975-06-20 | Morey Henri | Substitute for goose and duck liver - contg. selected fowl liver with fats, eggs, seasoning and cognac |
DE3620150C2 (en) * | 1986-06-14 | 1995-06-08 | Stoess & Co Gelatine | Food containing saline, process for reducing the amount of salt in a food and use of collagen hydrolyzate as a salt substitute |
CH690413A5 (en) * | 1996-03-26 | 2000-09-15 | Peter Brunner | Production of liver mousse useful as a substitute for pate de fois gras comprises cooking a mixture of pureed liver, emulsifier, fat and thickener |
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CN101933605B (en) * | 2010-08-31 | 2012-08-15 | 宁波大学 | Method for processing goose liver paste by using ordinary goose liver |
RU2485823C1 (en) * | 2011-12-19 | 2013-06-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Восточно-Сибирский государственный университет технологий и управления" | Liver pate production method |
DE202016006652U1 (en) * | 2016-11-10 | 2016-11-24 | Neumarkt Fleischerei GmbH | Cut-resistant liver sausage |
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